1 cup sorghum grain (milo)
3 cups water
1/4 cup chopped fresh oregano
2 green onions, chopped
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoons grated lemon zest
1 cup peeled, chopped English cucumbers
1/3 cup toasted pumpkin or sunflower seeds (or pine nuts or other nuts)
1 cup crumbled feta
1/8 teaspoon cayenne
1 teaspoon sea salt

1. Bring the water to boil in a pot, then add the sorghum/milo grain.
2. Simmer for 30-40 minutes or until somewhat soft, like cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork.
4. In a large bowl, combine the other ingredients.
5. Add the cooled sorghum.
Adjust salt and pepper.

Note: As you assemble the salad, you might choose to use less than the total amount of grain that you have cooked; start with one cup and add what seems optimal.

Adapted from Jesse Cool’s recipe posted on the Whole Grain Council’s website.